نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Gaeng pu sen mee

Thai 10 Mins Prep · 20 Mins Cook

Slice the betel leaves and red chilli. Set aside.
Pour the coconut milk into a deep pot placed over a medium-high heat. Add the curry paste and stir, bringing the mixture to a boil. Add the fish sauce, sugar, crab meat and betel leaves. Stir well while cooking for 5 minutes. Remove from the heat and set aside.
Meanwhile, cook the vermicelli noodles in a large pot of boiling water according to packet instructions. Drain the noodles, shaping them into mounds.
Place the pumpkin and okra into the boiling water to cook for 5 minutes, then remove and set aside.
Pour the crab curry in a coconut shell or serving dish then garnish with the grated coconut, kaffir lime leaves and coriander.
Serve the crab curry with the vermicelli noodles and vegetables.